Makes 8 servings
- 16 oz linguine pasta
- 1/4 lbs (3-4 slices) regular-cut bacon (crisped & diced)
- 1/2 lbs asparagus (chopped)
- 1 lbs mushrooms (chopped)
- 1 cup white onion (diced)
- 2 clove garlic (minced)
- 2 tbs olive oil (as needed)
- 4 cups baby spinach (small leaves)
- 8 oz cream cheese
- 1/2 cup milk
- salt and pepper to taste
- (optional) white wine
Boil large pot of water for linguine. Cook linguine until soft.
While linguine is boiling, in a large sauté pan, cook bacon until crisp.
Remove bacon and set aside; crumble/chop it when it’s cool.
Add garlic, asparagus, mushrooms and onion to the pan with bacon drippings.
Sauté until asparagus is softened. Add a dash of white wine to deglaze and/or a small amount of water to keep moist.
Add cream cheese and milk, stir and cook until cream cheese melts and everything is well blended. Add salt and pepper to taste.
Add spinach and cook and stir until it wilts.
Add crumbled bacon on top.
Drain linguine and serve cream sauce on top.
2 cups all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 pounds chicken tendors, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 (14.5 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste
Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.